High fiber, high protein, low carbohydrate flour, sweetened liquid, sweeteners, cereals, and methods for production thereof

ABSTRACT

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

BACKGROUND OF THE INVENTION Field of the Invention

The present disclosure related generally to food products, and, morespecifically to techniques to produce high fiber, high protein, lowcarbohydrate flour, cereals, sweeteners and a sweetened liquid derivedfrom various substrate products.

Description of the Related Art

Over the past two decades, many countries have become very healthconscious and have tried to eliminate poor nutritional elements from theeveryday diet. This includes trans-fats, high cholesterol foods, highsalt foods, sugar and starch (carbohydrates). This effort to “eathealthy” is in the media almost daily, and has received the attentionand support of physicians, healthcare workers, educators, politiciansand even the White House (Reference 1). These efforts have includedincreasingly demanding guidelines of nutrition for all age groups,including greater emphasis on improving school lunch programs and otherinstitutional and commercial mandates. There is over-whelming support byhealthcare professionals for increasing natural fiber and protein, whilereducing starch and sugar (carbohydrate: CHO), calories and highlyprocessed foods, all of which is critical in reducing obesity, diabetes,heart disease and cancer (References 2-7). Additionally, there isgreater emphasis on plant-based protein which is far more sustainableand globally practical than large-scale production of animal protein.The push to reduce sugar, CHO and processed foods, while increasingvegetables, whole grains and natural lean protein has contributed to theshift in school food programs and many other modifications to the eatinghabits of many consumers. Despite these efforts, the majority of foodproduced commercially still contains high levels of CHO (starch) withlow levels of natural fiber and protein, particularly in flour-basedbaked goods, that includes but is not limited to pastries, cookies,cakes, breads, pasta, pancakes, waffles, pizza crust, muffins, bagels,etc. Efforts to artificially supplement flour, bread or soft-baked goodswith added fiber and protein have dramatically and negatively changedthe taste and texture of the product, which is why the majority ofconsumers defer to traditional products, in spite of their questionablenutritional value.

There has been much focus on increasing natural sources of fiber,protein (specifically plant-based protein), while reducing carbohydrates(sugar and starch). In the U.S. and Canada there is increasing demandfor natural products that are devoid of highly-processed, artificial, orengineered ingredients; these are referred to as “clean-label” products.Ultimately the challenge is how to get the majority of the population toeat healthier, recognizing that the majority of the population willchose to eat food (particularly soft-baked goods and pasta) that has thetaste and texture they prefer, regardless of whether or not is itnecessarily good for them. Most consumers prefer the taste and textureof traditional (e.g. low-fiber, low-protein, high starch, high-sugar &highly-processed) baked goods, pastries, cakes, cookies, breads,muffins, pastas, etc. The key challenge has been, and continues to be,providing the many types of flour-based foods that most consumers preferto eat, but with significantly higher natural fiber and protein, coupledwith reduced starch/sugar (CHO) and calories, but without compromisingtaste, texture, aroma and color that consumers prefer and demand fromtheir favorite flour-based goods.

Additionally, the trend toward natural, organic, un-processed andnon-genetically modified organism (GMO) food products—absent ofartificial inputs and preservatives—has reduced the functionalshelf-life of specialty and soft-baked goods, resulting in tremendousloss of product and revenue. For example, calcium propionate (Calpro) isadded to flour to extend the shelf life of baked products from 3 days tobetween 10 and 14 days. Many other artificial preservatives are added inan effort to extend functional and practical shelf-life. Therefore, itcan be appreciated that there is a significant need for a process thatwill generate ingredients to provide a natural way to extend theshelf-life of fresh-baked goods and have a tremendous impact on severalspecialty markets, particularly bakeries.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

FIG. 1 illustrates a table listing candidate substrate products usablein the conversion process described herein.

FIG. 2 illustrates a table and graph illustrating the characteristics ofthe inventive flour compared with all purpose flour and sprouted grainflour.

FIG. 3 is a chart illustrating the comparative levels of protein, fiberand sugars in the liquid portion of the inventive products.

FIG. 4 illustrates a process diagram as applied to wheat as a substrate.

FIG. 5 illustrates a process diagram as applied to malted grains ormalted barley as a substrate.

FIG. 6 illustrates a process diagram as applied to rice as a substrate.

FIG. 7 illustrates a process diagram as applied to beans or legumes as asubstrate.

FIG. 8 illustrates a process diagram as applied to root vegetables ortubers as a substrate.

DETAILED DESCRIPTION OF THE INVENTION

The present disclosure describes a process for the production of highfiber, high-protein, low-carbohydrate flour, cereals, sweeteners and asweetened liquid derived from a variety of substrate products,including, but not limited to, grains, seeds, beans and legumes, androot vegetables and tubers. As used herein, the term “substrate” refersto the initial ingredient or ingredients that are used in the creationof the inventive flour. Thus, any and all varieties and species ofmodern, ancient and heritage wheat, grains, seeds, beans, legumes,tubers and root vegetables may all be considered substrates. As will bedescribed in greater detail below, the characteristics of the inventivecereal, inventive flour, inventive sweetened liquid, and inventivesweeteners, depends on the selected substrate.

“Flour” is a generic term that describes a physical condition relatingto the granular consistency and size of substance—both organic andinorganic. According to Webster's Dictionary, flour is both a noun andan adjective, citing “a product consisting of finely milled wheat; also:a similar product made from another grain or food product (such as driedpotatoes or fish). It is also defined as a “fine, soft powder.”Wikipedia defines flour as “a powder or dust, made by grinding rawgrains or roots and used to make many different foods.” Cereal flour isthe main ingredient of bread, but flour is not limited to grains, seeds,cereals, etc. As used herein the term “flour” notes the finely milledconsistency comprised of our inventive product and is not limited towheat/grain-based substance to which the average consumer refers. Thenew type of flour prepared in accordance with the present disclosure isreferred to herein as the “inventive flour.” The inventive flour hasvery different characteristics than wheat-based “all-purpose” bakingflour that is currently available in grocery stores today.

Certain portions of the process bear some similarity to the preparationof grains for fermentation into beer and/or distillation into spirits orethanol/alcohol. However, there are key distinctions between theconventional fermentation process and the inventive process describedherein. Those differences result in dramatically different end productshaving dramatically different characteristics. Nonetheless, it may behelpful to explain the fermentation process so that the differences maybecome more clear.

The fermentation of grains into beer, and distillation of beer intohigher-proof alcohol or spirits has been around since at least the firstcentury AD. In modern times the fermentation and distillation ofgrain-based mash continues as the basis of the alcoholic beverageindustry, as well as for industrial bio-fuel (e.g., ethanol) as anadditive to gasoline and other industrial purposes. In all cases, thefermentation and distillation process generates a solid waste productknown as “distiller's grain.” When dried, this is known as “drieddistillers grain” or DDG. Whether produced from grain or corn, DDG hasbeen used solely as an animal feed product, unsuitable for humanconsumption—especially DDG derived from corn-to-ethanol process.

Several efforts were made to improve the odor and texture of thefermented residues, particularly those based on wheat strains, with thegoal of producing a potential human-grade food by-product (References8-14). These attempts were generally unsuccessful since the process toproduce ethanol employed powerful synthetic enzymes, yeasts; extreme pHand temperatures—all designed to maximize the conversion of starch tosugar, and then sugar into alcohol, with little interest or attention tothe potential food product. Whether to produce bio-fuel (read ethanol),beer or spirits, the process is designed and geared toward fermentedliquid and alcohol, not a food-based solids and liquids. Additionally,there has been little or no research on the potential quality and use ofnaturally saccharified grains, that have been carefully germinated,without any fermentation.

The proprietary process disclosed herein was derived from research andexperimentation with processes and preparations of grain similar tothose utilized by brewers and malters. However, instead of a processdesigned to produce fermented liquid, the focus was shifted to a processto develop new types of food products for human consumption that haveunique enzymatic, nutritional and sensory qualities—withoutfermentation. The present process separates, converts and removes starchfrom grains, edible seeds, legumes and root vegetables that have highstarch content to create a flour with high protein, high fiber, enzymes,macro & micro-nutrients, and low starch and reduced calories. Thisprocess distinctly differs from standard wet-milling processes generallyused to prepare ethanol and it differs from standard malting industry,which is generally used to maximize the malting process for fermentationof beer or spirits with no concern for food. In addition, it is anall-natural process eliminating artificial enzymes, chemicals and harshconditions (pH and temperatures) commonly used in alcohol production.

The process described herein is distinctly different from standarddry-milling processes generally used to process flour by milling whole,partial, sprouted or other-wise processed grains. This is because theprocess of the present disclosure is focused on dry-milling as only onestep in a multi-phase inventive process. The present process utilizescontrolled germination and natural conversion of grains and legumes soas to promote ideal conditions for the food and nutritional quality ofthe product. After controlled hydration, the converted grains andlegumes are then either wet or dry-milled to expose the starch. Theseare then carefully processed at various temperatures during whichendogenous amylases and added natural amylase (in the form of maltedgrains, seeds or legumes) are used to stimulate saccharification inorder to convert the starches to complex sugars. Once complete, thecarbohydrate-rich liquid is separated from the solids, which are thendried and milled into an inventive baking flour that is extraordinarilyhigh in fiber, protein and extremely low in starch. The flour has anumber of unique and valuable characteristics in in terms of quality,flavor, texture and aroma.

This inventive process is also distinctly different from standardmalting processes generally used to prepare malted grains (malts) forfermentation and distillation to produce beer and spirits. Processingbeer and spirits focuses on specific malting process to produce maltedgrains rich in amylase necessary for making beer and/or sprits with noregard for the food potential or quality of the wet distillers grain(WDG) or dried distillers grain (DDG). The focus is on fermentation andethanol—not food. Additionally, the process of malting to produce maltedgrains has been limited exclusively to substrates (such as barley,wheat, oats, corn, rye, triticale, some rice, etc.) that are known toproduce beer and spirits that are acceptable by the general public forconsumption. Our inventive process is not focused on malting or malts toproduce beer or spirits, but rather the controlled germination toproduce unique food products.

This inventive process is also distinctly different from standardsprouting industry in which whole kernel of grains, rice's, beans andlegumes are fully sprouted then milled into baking flour or used inother consumer products such as cereal. In these cases, the fullysprouted whole kernel is used to capture nutritional benefits ofsprouting. However, the taste, texture, aroma of products using sproutedgrains and legumes do not share the positive qualities of our inventiveflour. These products are course, dense, waxy, bitter and lend a qualityto products that consumers associate with “high-fiber, high-protein”.Often additional sweeteners and other additives are used to reduce theunpleasant taste and texture qualities of these products to make themmore appealing to the consumer. However, these additives lend additionalcalories to the products as does the fact that all off the starch andcarbohydrates remain. Our inventive process does not incorporate fullsprouting, but rather controlled and limited germination. Additionally,we do not use the whole grain with all of its endogenous starch andcarbohydrates, but rather our inventive process utilizes a gentle andmulti-stage saccharification process to convert starch to sugars thenseparate this to produce a unique inventive flour extremely high infiber, protein and low in starch, carbohydrates and calories. Thisinventive process naturally produces products that when used in freshlybaked goods or as a cereal provide distinctly high qualities of flavor,texture and aroma, not seen with in other high-fiber, high-proteinproducts.

Nor is this inventive process like the fractionated wheat or grainindustry or process that are used to separate wheat (or other grain)bran, germ, protein and flour (endosperm) for use in food and dietaryadditives. In these cases, the goals is to separate the higher-valueportion of the grain (germ, bran, fiber, protein, etc.) from the lowervalue starch. The higher-value products are used for food-specific uses,and the lower-value starch is milled into all-purpose flour. However,the taste, texture, aroma and baking qualities do not share thequalities of our inventive flour. The fractionated products are course,dense, waxy, bitter and lend a quality to products that consumersassociate with “high-fiber, high-protein”. Often additional sweetenersand other natural and synthesized additives are used to reduce theunpleasant taste and texture qualities of these products to make themmore appealing to the consumer. However, these lend additional caloriesto the products. Nor do these products increase the shelf-life ofnatural soft-baked goods. Our inventive flour is not bitter and bakedgoods using our inventive flour are not dense, course, waxy, etc. Otherthan a slight darkening of the soft-baked goods, they remain light,fluffy, sweetly aromatic with enhanced flavors. Consumers do not detectthe negative characteristics associated with “high-fiber, high-protein,reduced-calorie” products. This is because our process uses a unique andhereto undiscovered process for carefully and naturally convertingancient, heritage and modern grains, seeds, beans and legumes to produceproducts that have a unique characteristics and qualities. In addition,the conversion and saccharification process can be applied to tubers androot vegetables as well. In all cases the products exhibit unusuallyhigh qualities for taste, texture, aroma, as well as natural extensionof shelf-life for baked goods.

To date, testing and verification of these processes, products andnutritional benefits have been limited to small-scale production,commercial testing and personal use. However, one skilled in the art canappreciate that the processes described herein are readily scalable tolarge-scale commercial production levels.

This proprietary process and methodology has been accomplished (withproduct-specific variations) with various varieties of wheat, rice,beans, legumes and root vegetables and are adaptable to many otherancient, heritage and modern grains, seeds, legumes, root vegetables andtubers. This process or minor modification thereof, can be used tocreate “inventive flour”, “inventive sweetened liquid”, “inventivecereal” and “inventive sweeteners” from many different initialsubstrates. These substrates include, but are not limited to, thoselisted in a table illustrated in FIG. 1. To support the proof ofconcept, the disclosed process has been applied to Soft White WinterWheat, Hard Red Wheat, Brown Rice, Jasmine Rice, White Jasmine Rice,Great Northern White Beans, Lentils, Carrots and Russet BurbankPotatoes. The description of this process is provided below.

Carbohydrate in grains comes in two forms, starch, which is ametabolically available source of energy for humans, and fiber, which isnot metabolized by humans. An important difference between them is thatstarch has chemical bonds between the sugars that can be hydrolyzed tomonosaccharides by human enzymes (and thus, the sugars can be used forenergy) while the bonds between the sugars in fiber cannot be hydrolyzedby human digestive enzymes.

For comparison purposes, the characteristics of the inventive flour arecompared with conventional flour manufactured from a sprouted wholekernel wheat and with a widely available commercial all-purpose flour(APF) from the local grocery store as the representative commonstore-bought flour for most baked goods. In a recent production run, thesprouted whole kernel wheat and the inventive flour were both producedfrom soft-white winter wheat. The inventive flour containedapproximately 23% protein (230% of the protein found in the APF), 46%fiber (1500% of the fiber found in the APF) and 8% CHO (9% of the CHOfound in the APF) as illustrated in a table in FIG. 2. The same data isalso illustrated in graphical for in FIG. 2. These are compositionmetrics that have never been observed previously in any flour. Thepercentages of protein and fiber may increase further depending on thespecific variety or type of substrate used. For example, a wheat variety(such as hard red) or bean that has a starting protein level higher thansoft white winter wheat, will result in even higher protein and fibercontent.

In a typical baking process, displacing 50-100% of standard wheat bakingflour (APF) with the inventive flour provides substantially higher fiberand protein, and reduced starch and calories without significantlychanging the taste, texture and aroma of the baked product, and in manycases, improves the quality, taste and texture. In no case does the useof the inventive flour result in the rough, waxy, coarse, dense and drytexture and unappealing taste qualities associated with many“high-fiber” and higher-protein baked products. Additionally, theprocess disclosed herein can produce and provide increased nutritionaland dietary advantages to pet food (e.g., dog, cat and equine food),particularly on a breed and performance-specific basis, through theaddition of the inventive flour derived from selected and blendedsubstrates.

Further, the present disclosure describes a process for making asweetened liquid that is high in CHO (maltose and other complex sugarsdepending on the selected substrate), and moderate levels of protein andfiber which is suitable for energy drinks, smoothies, nutrition bars,protein bars and other products. This liquid can be reduced to thicksyrup, with toffee-like consistency, or a solid which can be ground intopowder to produce a crystalline sweetener.

If one takes the mash that has been treated to remove the starch(through Step 7 in Process I, below) and dries the mash, the resultingmaterial can be either ground to produce the inventive flour or used asa naturally sweet granola type “breakfast” cereal or made into snackbars that are high in fiber, protein, nutrients and low in starch (butcontains some maltose and other complex sugars depending on substrate).

The same basic procedure has been used for multiple varieties of wheat(soft white, hard red, durum), rice (white, jasmine and brown), beansand legumes (Northern White Beans, Lentils, Peas), withsubstrate-specific adjustments in incubation times and temperatures toproduce the inventive flour from these substrates in proof of conceptpreliminary laboratory production experiments. Further, carrots andpotatoes (tubers and root vegetables) have been grated and treated withthe amylases to produce the inventive flour and inventive sweetenedliquid in proof of concept laboratory-scale experiments. Thus, we havedemonstrated the versatility and breadth of this innovative techniquefor reducing starch in these substrates and thereby producing theinventive flour that is enriched in proteins, fiber and other nutrients,as well as unique qualitative characteristics of taste, texture, aromaetc. There is no evidence to suggest that this process cannot apply tovirtually all such substrates including all ancient, heritage and moderngrains, seeds, beans, legumes, tubers and root vegetables.

Composition of the Inventive Flour and Inventive Sweetened Liquid

Analysis of the composition of the inventive flour produced from softwhite winter wheat by a contract food analytical laboratory is shown inthe table of FIG. 2. Again, we have use APF white flour as flour thatrepresents common grocery store products that can be purchased today.These data are representative of the inventive flour (derived from SoftWhite Wheat) analysis and have been reproduced in other such analyses.It should be noted that using higher-protein substrates, such as hardred wheat or legumes will result in higher protein content of both flourand liquid.

Along with the “eat healthy” attitude in the USA is the “live healthy”attitude that brought the triathlete and extreme exercise philosophy.This active exercise lifestyle requires energy drinks to maintain thefluid, carbohydrate (CHO), protein and fiber levels to support theextreme endurance requirements. Additionally, the strong recommendationsfor whole, unprocessed foods rich in natural plant fiber and proteincompliment this trend. The sister product of the inventive flour processis a high-CHO liquid with moderate levels of protein and fiber, idealfor energy and performance drinks that has the much-needed energy andnutritional elements to support the extreme energy demands of theseathletes. The term “inventive sweetened liquid” as used herein refers tothe liquid extract that results from the processes described herein.While many of the available energy drinks today are a simple mixture ofwater, some added electrolytes and processed sugar, the inventivesweetened liquid is a completely natural product with no artificialadditives and greater nutritional value. Depending on the selectedsubstrate and the selected process, the inventive sweetened liquidextract made from a starch containing substrate, such as grains, beans,legumes, or root vegetables/tubers, will have varying percentages ofprotein, fiber and sugars. The inventive sweetened liquid derived fromsoft white winter wheat has approximately 3-7% protein, 1-5% solublefiber and 60-70% sugars. The chart of FIG. 3 illustrates an examplecomposition of protein, fiber and sugars in the inventive sweetenedliquid derived from a soft white winter wheat substrate product. Itshould also be noted that the separation process can be varied to allowfor higher or lower amounts of transferrable protein and fiber. Thesugars will remain constant.

Example Embodiments of the Disclosure

The following is a detailed description of the process and procedureused for soft white winter wheat and hard red wheat. In addition to thedescription for wheat, the detailed description includes the process andprocedures for rice, beans and lentils; as well as carrots and potatoes(with variation that does not include the controlled germination). SoftWhite Winter Wheat was chosen as the primary substrate for its superiorfood-grade quality, high starch content and local availability. Theprocesses described will generally work on any edible ancient, heritageor modern grain, seed or legumes, so long as the seed, grain or legumehas process-specific characteristics. For example, the grains, seedslegumes can undergo a natural germination cycle that can be naturallystimulated in a specific environment; at a specific temperature over aspecific period and that this controlled germination stimulates thenatural production of enzymes as well as other endogenous and nativetransformations. Although a root vegetable (e.g. potato or carrot) isnot germinated in the manner described above, these tubers can gothrough the saccharification process to remove the starch to yieldconcentrated protein, fiber and micro nutrients providing unique andspecialized properties as a result of this process.

Base Requirements, Information & Assumptions

-   -   Wheat is measured in bushels. Each bushel weighs approximately        60 pounds at approximately 13.5% moisture. There are        approximately 33.3 bushels per ton.    -   Premium Malted Barley is rated “malting-grade”. There are        approximately 48 pounds per bushel of barley. There are        approximately 42 bushels of barley per ton. Barley is measured        in tons. Un-malted barley can be fully malted, or it can be        purchased already malted, graded and certified.    -   No. 1 quality soft white winter wheat should be used with a        minimal amount of dirt, straw or other non-kernel contaminates.        The grain should be sourced from reputable suppliers who provide        top-grade sorting, cleaning and packaging.    -   Premium quality malted barley should be used with a minimal        amount of dirt, straw or other non-kernel contaminates. This        should be sourced from reputable malt suppliers who provide        top-quality product that has been fully tested and certified.    -   Any other grains or legumes should be rated No. 1 top quality,        having been sourced from reputable suppliers who provide        top-grade sorting, cleaning and packaging with a minimal amount        of dirt, straw or other non-kernel contaminates.    -   Several versions of the inventive flour are disclosed. The        process for Versions A and B is the same except for a difference        in a rinsing process. Version A inventive flour has a lower        carbohydrate content than Version B inventive flour because        Version A mash is rinsed with additional water to remove        residual sugars. With the different rinse processes, the        inventive sweetened liquid from the different versions are also        slightly different. Version A inventive sweetened liquid has a        slightly higher carbohydrate value than Version B inventive        sweetened liquid. Version C inventive sweetened liquid uses a        different milling process. The different versions will be        discussed in greater detail below. FIG. 4 illustrates the        process as applied to wheat.

It should be noted that the inventive flour differs in weight fromstandard all-purpose flour (APF). As a general comparison, APF and wholegrain flour (WGF) is ˜154 grams per cup. Inventive flour Version A(rinsed) flour is ˜106 grams per cup and the inventive flour Version B(unrinsed) is ˜126 grams per cup. However, when properly used, theinventive flour displaces standard APF by volume, not weight. Forexample, if there is a soft-baked product requiring 2 cups of APF, then50% of the APF (1 cup) will be displaced with the inventive flour (1cup).

Regarding the question of ratio from whole kernel to processed inventiveflour: the approximate ratio of whole kernel wheat to inventive flour isas follows:

-   -   a. Inventive Flour, Version A (Rinsed) 106 grams/cup: 10 pounds        of whole wheat produces approximately 4-4.5 pounds of the        Inventive Flour, Version A (rinsed) or approx. 5-5.5 pounds of        the Inventive Flour, Version B (unrinsed). This has the        effective equivalent of 5.9-6.6 pounds per volume weight of        Version A (rinsed) and 6.25-6.9 pounds of Version B (unrinsed)        as compared to standard flour. This is because inventive flour        displaces regular flour by volume, not weight. Because the        weight to volume ratios is significantly less for the inventive        flour than standard flour, this must be factored into the        calculation of utilization values.    -   b. The weight to volume is less given the starch content of the        whole germinated grain kernel is 52%, and the process converts        approximately 92% of the starch to complex sugars, which are        then removed from the inventive flour.

Process 1 (See FIG. 4) Inventive Flour Process Using Grain (Versions a &B) Using Soft White Winter Wheat & Malted Barley: Step 1—Cleaning theGrain to Remove Debris & Contaminants

-   -   a. Utilize clean, No. 1 soft white wheat with no evidence of        field sprouting. This should be thoroughly sorted and cleaned by        the supplier to remove any residual dirt, debris, etc. However,        the quality of the final product may vary slightly as part of        the process plant's equipment and pre-cleaning process.    -   b. Immerse the wheat for approximately five minutes in a mild        Chlorine solution (70-100 ppm active ingredient) in order to        kill most adhering bacteria, toxins or residual contaminants        that are naturally present in grain or surrounding material.    -   c. Rinse wheat with clean water and test so that no residual        Chlorine remains.    -   NOTE: The optimum Chlorine ppm appears to be 75-100 ppm, but        other concentrations may be acceptable.

Step 2—Pre-Soaking Wheat

-   -   a. Pre-soak wheat in a clean water solution, making sure it is        completely submerged for a total of 10-14 hours at 55-70° F. to        stimulate initial germination. For the purposes of this process,        the soaking time was 12 hours and the temperature used was        65° F. for germination. Flush water and re-submerge wheat with        fresh water every 2-5 hours, gently stirring the wheat upon        water changes to ensure oxygenation and equalization of        temperature and solution. Ideally this should include 3 complete        water-change cycles.    -   b. Maintain relatively constant temperature throughout the        soaking period/immersion period. In addition, gentle mixing or        stirring should be introduced to ensure proper oxygenation and        to prevent “hot spots.” To maintain temperature, cycling fresh        water through this cycle may be required. Other mechanical        temperature control mechanisms may also be utilized.    -   NOTE: At this stage fortifying the pre-soak water        solution/medium with iron, or other water-soluble minerals,        salts, vitamins, or nutrients can be added in order to enhance        the grain and final product nutrient content. The soaking grain        will absorb a portion of those water-soluble nutrients. This        process provides the potential for customizing the nutritional        properties of the end product and develops the possibility of        novel/customized nutraceutical products and ingredients.

Step 3—Germination

-   -   a. During the final germination phase, the wheat is no longer        submerged in water, but is rather rinsed to maintain full        hydration. The water is drained, while keeping the wheat        hydrated with water rinses every 2-4 hours with gentle mixing in        a covered container. As an alternative, the hydrated grains can        be spread out to a consistent depth of 1-2″ in stainless trays,        and then sprayed frequently with cool tap water (60-65° F.) and        covered with a moist cloth, although the final process will be        determinant on the scale of production. If small portions of        grains are being germinated, for example, less than 10 pounds at        a time, the hydrated wheat can be held in a container at a depth        of up to 12-16″, so long as the pile is rinsed with cool water        and gently stirred on a regular basis. Frequent rinsing and        draining of the water every 2-4 hours prevents “drowning” the        wheat. At this point none of the wheat should be fully submerged        in water. The hydrated wheat must be occasionally mixed to        ensure proper oxygenation and to prevent “hot-spots,” while        maintaining consistent hydration and temperature. During this        period it is imperative to maintain cleanliness and general        temperature control to ensure consistent germination and        minimize chances for contamination and excess sprouting which        will adversely affect the quality and taste of the final        product. It should be noted that this process is for controlled        germination not fully sprouted or malted grains. The controlled        and limited germination of the present disclosure provides        unique nutritional, textural and taste qualities non-experienced        with fully sprouted or malted grains.    -   b. The germinating grain must be washed/flushed and rotated        periodically throughout the germination period to provide        consistent temperature control and thorough hydration throughout        the batch. This also provides a consistent temperature        throughout the batch, while counteracting the natural        respiration process that will generate heat or “hot spots.” This        rinse may contribute the fact that the high-fiber flour lacks        the “bitterness” that is associated with other high-fiber        products, although this has yet to be determined.    -   c. Typically, adequate germination occurs within 12-24 hours        after the initial 12-hour soaking/submersion phase, depending on        wheat, temperature, humidly, elevation, etc. Lower temperatures        may result in a longer germination period. The warmer the        condition, the faster the germination, although temperatures        greater than 74° F. are not advised. Careful monitoring at this        stage is critical so as not to go beyond the initial batch-wide        germination to the point where 1) the average spout tails or        acrospires become longer than ¼-⅓ the length of the        seed—although a percentage will be at ⅓ the length since it is        impossible to control absolute uniformity. In a small portion of        the pile, the early “bud” may only start to be visible in some        of the kernels. The goal is to obtain a germination stage that        is consistent and average throughout the pile. In some        applications, one skilled in the art may permit the acrospires        become approximately the length of the seed. However, there is a        point where longer germination periods will begin to affect the        taste of the substrate product. This can vary from one substrate        to another.    -   At no point should the grains be taken to full sprouting or        malting. Should this happen the quality of the batch is        adversely affected as the final product will have a “dirt-like,”        “bitter,” or “grassy” taste. Research has confirmed that initial        germination is important to strike a balance between amylase        production while maintaining the favorable taste quality and        protein content of the grain, particularly since fermentation is        not a goal. It should be noted that virtually no prior research        has been done to show the potential or benefits of controlled        germination for the purposes of producing superior food        products. The ideal condition of initial germination is when the        hull has opened and the first signs of the germinating “bud”        occurs and the acrospires has grown to a length no longer than        ¼-⅓ the length of the kernel.    -   d. During this phase, cleanliness and quality control is        critical to prevent the contamination from microorganisms or        toxins. Malt houses go through these steps but are not as        concerned about some of the environmental conditions that        concern us, since sprouted grains intended for malting are first        dried to stop further sprouting and enzymatic production, then        roasted at much higher temperatures since they are intended for        fermentation, not food production. Malting houses often roast        the grains (after the initial drying) at temperatures exceeding        200° F. or higher to produce darker barley desired in many        beers. This will kill off any contaminating microorganisms. The        process of the present disclosure does not use a        high-temperature heat process, since this may alter the        nutritional value of the products and may introduce tastes that        are not intended for our final product. The “cooking” process        includes a denaturing and pasteurization stage. The germinated        grains are dried at a temperature of 110° F. in order to put the        kernel into dormancy without denaturing the activated enzymes,        particularly the β- and α-amylase. Once the kernels are dried        and the activated enzymes are put into dormancy, the kernels        continued to be dried at a temperature of 120-125° F. to a        moisture content of 7-10%    -   NOTE: The exception to this rule is Version C which utilizes        malted wheat as a substrate material (see details under        inventive flour Version C).

Step 4—Preparing the Malted Barley Amylase

-   -   a. Utilize clean, #1 or highest premium pale malted barley from        a reputable supplier. No barley that has been roasted to a        darker color should be used as it will affect the color and        flavor. This must be brewer's grade malted barley.    -   NOTE: Although illustrated in FIG. 4 as Step 4, those skilled in        the art will appreciate that the amylase preparation can occur        at any time prior to the introduction of the amylase in Step 6        below.    -   Malting the barley from scratch is also an option, but not        necessary since brewer's-grade malted barley is standard amylase        and has the incumbent quality control.    -   b. Mill the malted barley into the consistency of “bread-grade”        flour. This will provide the β- and α-amylase for the        saccharification process for starch to sugar conversion.    -   c. The ideal ratio of malted barley is 8-10% barley to 92-90%        wheat measured on a dry weight, i.e., before the hydration of        wheat. For example, if 10 pounds of dry wheat is being prepared,        then mill up to 1 lb. of malted barley.    -   NOTE: Those skilled in the art will appreciate that the        percentage of malted barley could be as low as 5-7%, but this        remains to be validated and the benefits of a lower percentage        quantified. Those skilled in the art will appreciate that the        amount of barley (or other amylase source) can vary based on the        characteristics of the substrate (e.g., wheat versus potatoes        versus beans). The amount of barley (or other amylase source)        could vary in a range of 5%-50% (on a dry weight) of the amount        of substrate.    -   d. In applying the malted barley flour as part of the process,        take malted barley and dry mill into a fine bread flour        consistency; sift it through a fine flour sifter to remove        hulls, sprout tails and other particles and to yield a finely        dispersed barley flour. To the suspension of milled, germinated        grain, add 10% dry milled barley flour in ⅓^(rd) increments at        15 min intervals. For example, for 30 pounds of milled,        germinated grain, you would add 3 pounds of malted barley powder        in 3 separate 1-pound increments. After the initial        low-temperature “dough-in” (110-115° F.) of the mash, the mash        temperature is increased to 134-135° F. and held for 1 hour with        constant gentle stirring, during which the malted barley flour        is added every 15-minutes in ⅓ increments after the initial 15        minute period. After the barley flour is introduced, the mash        temperature is slowing increased to 150-160° F. and held for 45        min. Finally increase the temperature to 200° F. for 10 min to        pasteurize the mixture (killing any organisms that may reside in        the grain and denature any residual enzymatic activity to stop        the saccharification process.

Step 5—Milling

The milling process can be a wet milling or a dry milling process, eachof which is described below.

Step 5a—Fracturing, Tearing or Shearing the Germinated Grain: Wet-MillOption 1

-   -   a. After cleansing, hydration and germination is complete, the        wheat hull must then be fractured or sheared in order to expose        the inner-grain to the native and added β- and α-amylase during        the cooking process. The process must mechanically cut the        hydrated and germinated grain. Hydrated and germinated wheat is        quite resilient and standard mechanical presses may not work.        The key is to expose the kernel without completely pulverizing        the grain. If the grain is too pulverized before the cooking        process, particles may become so fine that it is difficult to        screen or separate them from the sugar solution following        saccharification.    -   NOTE: Currently this wet-milling or fracturing process has been        accomplished by using a die-head-type meat grinder, using a        two-stage number 7 (7 mm) die-head and then a number 4 or 5        (4-5 mm) die-head. This mechanically cuts the germinated grain        without pulverizing the grain. This type of grinder does leave a        small percentage of whole seeds, even using the 2-stage process,        thereby artificially increasing the starch content in the final        product. To date it appears that running a two-stage process        using a 7 mm and 4-5 mm die-heads works well, although        alternative means and equipment for the wet-milling stage may be        applied to ensure 100% of kernels are fractured. Large batch or        industrial-scale process plant can readily employ commercial        tools, such as a specially designed dual corrugated        rolling/crushing mill that has been specifically designed for        hydrated wheat—one that will expose the kernel without undue        pulverization. Another option is to utilize a dry-milled process        for cracking or fracturing the grain (see below).        Step 5b—Fracturing the Germinated Grain: Dry-Mill Option 2    -   a. After cleansing, hydration and germination is complete, the        wheat hull must then be fractured or sheared in order to expose        the inner-grain to the native and added β- and α-amylase during        the cooking process. The hydrated and germinated grains are        dried at a temperature of 110° F. in order to put the kernel        into dormancy without denaturing the activated enzymes,        particularly the β- and α-amylase. Once the kernels are dried        and the activated enzymes are put into dormancy, the kernels        continued to be dried at a temperature of 120-125° F. to a        moisture content of 8-10%. The germinated grains are then        dry-milled in a grain cracking mill set to approximately 0.25 or        similar setting to ensure the complete fracturing of all dried        germinated grains. The results of the dry-milled product have        been excellent with consistent results in producing the        inventive flour.

Step 6—Cooking the Wheat/Barley Mash:

-   -   a. Heat the water to 110-124° F. prior to adding the fractured        hydrolyzed wheat. The volume of water should be 1-1.5 quarts of        water per 1 pound of dry wheat depending on the desired        thickness of the mash. In an exemplary embodiment, 124° F. was        selected and a water to dry wheat ration of 1.25 quarts of water        per 1 pound of dry, cracked wheat. The objective is to have a        thick mash similar to a thin or “watery” oatmeal cooked cereal.    -   b. Dough-In phase: At 124° F. add the wheat and mix thoroughly.        Introducing the cooler wheat, will reduce the entire mash        temperature to approximately 104-114° F. Cease any heating and        let the mash sit for approximately 30-45 minutes with occasional        or constant gentle mixing to ensure the complete saturation of        starch within the water & mash. After the first 20 minutes, it        may be necessary to reheat the mash to approximately 104-114° F.        should the temperature drop below 95° F.    -   NOTE: At all stages of heating, it is critical to ensure that no        scorching occurs to the mash. Overheating and scorching tends to        darken the color and could ruin the aroma and flavor of the        product.    -   c. β-Amylase phase: After the dough-in phase, raise the        temperature of the mash to 133-136° F. and hold for 15 minutes        gently stirring constantly. In an exemplary embodiment, 134° F.        was used for the β-amylase phase. After the first 15 minutes add        ⅓ of the malted barley flour, making sure that it is thoroughly        mixed. Add this by sifting the barley flour into the mash while        gently mixing it into the mash. Use a fine screen sifter to        ensure the residual malted barley spout tails are prevented from        being mixed with the mash. This will help to prevent a bitter        taste to the product. Ensure that there is a complete mixture of        the amylase flour within the mash and that the barley flour does        not congeal or “dough-up” into non-mixing nodules. After each        15-minute interval, add an additional ⅓ of the malted barley        flour following the same application process and protocol as        before. After 15 minutes of constant gentle stirring, add the        final ⅓ of the malted barley flour, following the same        application process and protocol as before. This phase optimizes        the β-amylase conversions.    -   d. α-Amylase phase: At the end of the β-amylase phase, increase        the mash temperature to 155°-160° F. In an exemplary embodiment,        a specific temperature of 155° F. was used. At this point hold        the temperature of the mash steady for 35-45 minutes with        constant, gentle stirring/mixing. Gentle mixing ensures constant        temperatures throughout the mash, without stressing the solids.        As all of the Malted Barley flour has already been added, the        temperature range in this step activates the α-Amylase that        resides in both the malted barley flour and the germinated        wheat. It also optimizes the α-amylase conversions and maximizes        saccharification of starch to sugar conversion, particularly        given the β-amylase preparation & conversions.    -   e. The “Double Amylase” treatment: An optional modification to        the procedure is to add the malted barley powder in 2        increments. During the saccharification process, starch is        degraded to monosaccharides, disaccharides and trisaccharides.        As the concentration of these digestion products increase in the        mash, they inhibit the amylases activity, so removing these        saccharides improves the saccharification process. Thus, in step        c (above), a total of 15% by weight portion of malted barley        flour is added in 2 increments of 10% malted barley flour and 5%        malted barley flour, with the temperature and incubation time        the same as described, but without the final 200° F. step. Then        the mash is pressed to separate the liquid and solid phases. The        solid phase is re-suspended in water, as described in step 2,        and the temperature is brought to between 150-160° F. The second        half of the additional 5% by dry volume of malted barley flour        as added to the mash and incubated at 150-160° F. for 45 min,        then increase the temperature to 200° F. for 10 min to        pasteurize the mixture (killing any organisms that may reside in        the grain), kill residual enzymatic activity and stop the        saccharification process. The mash is pressed again, combining        the liquid phases as described above. The solid phase is dried        as described in step 4.    -   f. Denaturing the Amylase & Pasteurizing phase: The wheat/barley        mash containing the active enzymes must be denatured and        pasteurized.    -   After the 45-minute α-amylase stage is complete, slowly heat the        mash to 198°-200° F. while stirring constantly. This will ensure        a constant temperature throughout the mash and prevent        scorching. As the mash temperature rises, the final        saccharification will occur up to approximately 175° F. Heating        the mash to 198°-200° F. will denature any remaining amylase, as        well as pasteurize the mash to destroy any bacteria of toxins        that may have contaminated the product as a result of        preparation, germination or handling.    -   h. Once the mixture reaches a 198°-200° F. as a constant        throughout the mash, hold this temperature for 5-10 minutes then        stop heating and let the mixture set for a cool down period to a        safe handling temperature of approximately 125°-135° F.        Periodically mix the mash throughout this cool-down stage.        Step 7—Separation of Liquid (Inventive Sweetened Liquid) from        Solids:    -   a. At this stage, the separation methods will make it possible        to control the composition of the final flour product to        specific specifications, depending on the respective content        requirements of the final solid and inventive sweetened liquid        products.    -   b. A sequentially finer mesh screen will proportionately        decrease the solids that pass through with the liquid and will        impact the final mass and characteristic of the flour. If        additional pressure is applied in the separation process, this        will also affect the final product characteristics. In addition,        continuous flow centrifugation may be useful. The final process        can be modified to achieve the desired output for specific        versions of the inventive flour and inventive sweetened liquid.    -   c. Once the pasteurized mash has cooled down to an acceptable        handling temperature, separating the liquid from the mash can be        accomplished in any number of ways depending on the size and        scale or the production/operation. These can include:    -   i. Screened press    -   ii. Solid/Liquid Separation by Centrifugation    -   iii. Solid/liquid pump separator or stillage de-watering        equipment

Step 8—Preparing the Liquid Inventive Sweetened Liquid

-   -   a. The inventive sweetened liquid that is separated from the        solid processed substrate will have a varying consistency,        depending on the thickness of the mash prior to separation.        Typically, it has a consistency similar to syrup. It is        comprised of a solution of water containing sugars (mono- di-        and tri-saccharides), protein, soluble fiber and micronutrients.        These solids will settle or stratify if left sitting undisturbed        for a period of time. The inventive sweetened liquid has a        pronounced sweetness to the taste along with a slight malted        flavor mixed with the taste of sweet, freshly baked bread.    -   b. This liquid can be processed to reduce weight and volume by        heating the solution in order to remove water or by vacuum        evaporator or a microwave evaporator. Depending on the amount of        water removed, this can produce a consistency of a very heavy        syrup or honey, a thick caramel, or an extremely thick        taffy-like consistency.    -   c. If all the water is removed from the liquid phase, a solid        that is similar to hard candy is produced, after which it can        then be ground to into smaller crystals or sugar-like powder.        The solid has a very pleasant and relatively mild sweetness with        other pleasant residual flavors associated with the protein and        fiber. At the caramel and solid phase there is no further        stratification or separation of the non-sugar solids.    -   d. In all instances the end product will contain mono-, di- and        tri-saccharides (mostly maltose), fiber and protein along with        other micro-nutrients. The final moisture content depends on the        degree of reduction/evaporation.    -   e. The rinse water that is captured as part of producing Version        A Flour contains a 3-5% solution of maltose sugar. This can be        distilled down to a solid crystalline sugar that is extremely        sweet and quite flavorful.

Step 9—Preparing the Inventive Flour Version A

-   -   a. Inventive flour from Grain, Version A is flour that is        extremely high in fiber by volume (46%), high in protein (24%+)        by volume, with significantly reduced/minimal starch (8%),        calories and sugar. It is neutral in taste and aroma.    -   b. Once the liquid is separated from the solid, as described in        Process 1, Step 7 above, the remaining solids are thoroughly        rinsed with water to remove residual sugars and other        non-adhering fractions flushed off through a fine mesh screen.        The goal is to retain a solid that has maximum fiber and protein        and minimal starch and sugars.    -   c. Once the rinse is complete, excess water is removed from the        solids by either a screen press or a solid/liquid separation        centrifuge.    -   d. The remaining solids are completely dehydrated to        approximately 7-10% moisture at a temperature of 115°-135° F. A        lower temperature prevents caramelization and darkening of the        solids and resulting flour. In an exemplary embodiment, 135° F.        was used for the first 8 hours, and then 115° F. for the        remaining 6-8 hours. Actual drying time will vary depending on        the dehydrating equipment and moisture content of the solids, as        well as other variable conditions such as ambient temperatures,        humidity and elevation. In all cases, the final product should        be dried until the desired moisture content (7-10%) is achieved.    -   e. Once dried, the solids can be milled to “pastry-grade” or        extra-fine grade flour, at which time it can be packaged, stored        and shipped.    -   NOTE: Milling the product to a very fine pastry-grade        consistency flour has shown to provide the best mixing        characteristics in displacing standard all-purpose flour.

Step 10—Preparing the Inventive Flour Version B

-   -   a. Inventive flour from Grain, Version B is made by exactly the        same protocol as Version A (above), with the following        exception: after separation of the liquid and solid phases        (Process 1, Step 7, above), the solid phase is not subjected to        an additional water rinse to remove residual carbohydrate,        protein, fiber and micronutrients (Process 1, Step 9, above).        The liquid phase and solid phase are process as described in        Process 1, Steps 8 and 9, respectively. The resulting liquid        phase is slightly lower in carbohydrates and micronutrients        while the solid phase, when ground to inventive flour, is        slightly sweeter. It is a richer flour than Version A and is a        superb enhancer of flavor, aroma and texture, particularly when        used in higher percentage of flour displacement (up to 100%) in        baked products.

Process 2 (See FIG. 5) Preparing the Inventive Flour Version C

-   -   We tried fully-malted Soft White Winter Wheat in two forms. Form        1 was a commercially purchased malted Soft White Winter Wheat        and the other form was our own fully-malted Soft White Winter        Wheat that we malted ourselves. This is in contrast to the        standard germinated wheat/grain process. In both cases the        malted wheat was put back into dormancy and properly dried to        prevent denaturing of the amylase enzymes produced in the malted        grain. Following the same process and procedures described in        Version A and Version B (see above) we used the dry-milling        process (described in Process 1, Step 5b) to crack the grain        prior to creating the mash and “dough-in” for the “cooking” and        saccharification process. Alternatively, a wet milling process        may be used on the malted wheat as described in Process 1, Step        5a. We added the 10% malted barley flour to assist in the        saccharification as well as to provide a standard template for        comparison and measurement of our product—both the inventive        flour and the juice and sweeteners. We found that our inventive        process produces a high-quality flour and juice, but the taste        profile of the inventive flour using malted wheat was slightly        different than our standard inventive flour using germinated        wheat. There was no bitterness to the flour but it added a        slight “malty” taste to the soft-baked goods, which may or may        not be a desirable outcome. This confirmed that our inventive        process is unique and can be applied to a wide range or grains        in all forms including fully-malted grains. The inventive flours        have many advantages, but that using our germinated process        produced the most superior, neutral-tasting product. However,        should a more pronounced taste profile be desired, fully-malted        wheat can be used.    -   Additionally, in order to determine whether or not the process        applied to Soft White Winter Wheat could be used for other        substrates listed in the table of FIG. 1, proof of concept        laboratory scale experiments were performed on another grain        (rice), legumes (beans and lentils) and root vegetables (carrots        and potatoes). In all cases, with certain substrate specific        variations as noted below, the process proved successful in        producing inventive flour and inventive juice.    -   As discussed above with respect to FIG. 4, the amylase        preparation (Step 6 in FIG. 5) can occur at any time prior to        the introduction of the amylase in Step 7 of FIG. 5.

Process 3 (See FIG. 6) Inventive Flour Process Using Rice (White,Jasmine & Brown)

-   -   The inventive flour process can also be applied to rice, such as        White, Jasmine, and Brown Rice. This process can be applied        (with substrate-specific variations) to any variety of rice        including glutinous and non-glutinous varieties, thereby        producing unique and hereto undiscovered flour and liquid        products.    -   The process for making rice inventive flour and inventive        sweetened liquid is the same as that described for Process 1,        Version A with rice as the substrate instead of wheat, as shown        in the process diagram of FIG. 6. Although Version A is produced        in the exemplary embodiment described herein, the process for        making Version B of the inventive flour with rice is the same as        that described for Process 1, Version B with rice as the        substrate instead of wheat, as shown in the process diagram of        FIG. 6.    -   A few noteworthy comments include:    -   a. The previous processes described the use of malted barley as        the amylase source. In the present process, it is possible to        utilize malted barley, malted rice or other products as the        amylase source. If malted rice is used, the percentage of malted        rice will likely be around 20% as measured on a dry volume        basis, i.e., before the hydration begins. Those skilled in the        art will appreciate that the time and temperature of the        activated β-amylase and α-amylase can be optimized through        testing. If malted rice is to be used for the amylase, then a        similar procedure for fully sprouting, malting, drying and        milling the malted rice into a flour to be blended with the        other substrates as a non-barley option can be used. Those        skilled in the art will appreciate that the specific time,        temperature, and process can be varied to optimize the        end-products and characteristics. It may be that a higher        percentage of the rice amylase will have to be used as the        blend—possibly 20% by dry ratios. Variation in the process can        improve the enzymatic conversion and optimum amylase production        for several varieties of rice to select the best one for a        particular end product and application. It is also probable that        there are variations depending on the particular strain for        rice. It may be practical to use a blend of malted barley to        assist in the saccharification process.    -   b. Fracturing, tearing or shearing the germinated grain (Step        5). After cleansing, hydration and germination is complete, the        rice hull must then be fractured or sheared in order to expose        the inner-grain to the native and added β- and α-amylase during        the cooking process. The process must mechanically cut the        germinated grain. Hydrated and germinated rices each have their        unique qualities per variety. For example, the white rice had a        dramatically different consistency than the brown rice. The best        ways to prepare each of the hydrated and germinated rice grains        can be readily determined by those skilled in the art. The key        is to expose the kernel without completely pulverizing the        grain. It is likely a dry-milled process similar to cracking the        germinated wheat will provide distinct advantages. However,        those skilled in the art will appreciate that Step 5 can be        implemented using wet milling or dry milling as discussed above        in Process 1, Steps 5a and 5b, respectively.    -   As discussed above with respect to FIG. 4, the amylase        preparation (Step 4 in FIG. 6) can occur at any time prior to        the introduction of the amylase in Step 6 of FIG. 6.

Process 4 (See FIG. 7) Inventive Flour Process Using Legumes (Lentils) &Beans (Great Northern Beans

-   -   FIG. 7 illustrates the inventive flour process to demonstrate        that legumes can be used as substrate. The inventive flour        process can be applied to non-wheat substrates in order to        demonstrate the validity and applicability of this process        multiple grains, legumes and root vegetables. In this process,        the inventive flour process was applied to beans (Great Northern        White Beans) and legumes (Lentils). This process can be applied        (with substrate-specific variations) to any variety of beans and        legumes, thereby producing unique and hereto undiscovered        products—both flour and liquid.    -   Steps 1 and 2 are the same as Process 1, Version A and Version        B.    -   Step 3 is the same as Process 1 except the Great Northern Beans        require approximately 24 hours after the initial 12 hour soaking        and the lentils took about 16 hours after the initial 12 hour        soaking to initiate germination. As previously noted, warmer        temperatures will hasten the germination process.    -   Step 4.—Malted Barley was used as the amylase source in this        process. It may be possible to use malted rice or other products        as the amylase source. If malted rice is used, it will require        about 20% (measured as dry weight) ratio of the substrates.    -   As discussed above with respect to FIG. 4, the amylase        preparation (Step 4 in FIG. 7) can occur at any time prior to        the introduction of the amylase in Step 6 of FIG. 7.    -   Step 5 and 6 differ substantially from Process 1, Version A and        Version B.

Step 5—Fracturing, Tearing or Shearing the Germinated Beans and Lentils

-   -   a. After cleansing, hydration and germination is complete, the        bean and lentil hull must then be fractured or sheared in order        to expose the inner-legume to the native and added β- and        α-amylase during the cooking process. The process must        mechanically cut the germinated legume. Hydrated and germinated        beans and legumes will vary widely with each having their unique        qualities per variety. For example, the larger Great Northern        White Beans have a different consistency than the Lentils. One        skilled in the art appreciate that the optimal technique to        prepare each of the hydrated and germinated beans and legumes        can vary depending on the desired characteristics of the        end-product. The key is to expose the kernel for optimal        saccharification and enzymatic conversion. For the purpose of        the proof of concept for Process 4, a food processor/grinder was        used to chop the beans to a particle size similar to rice        grains. A meat grinder using 7 mm die head could also be used to        shear the legumes. Other variations can be demonstrated to        achieve the optimal process for preparing legumes. Step 5 can be        implemented using wet milling or dry milling.

Step 6—Cooking the Bean/Barley Mash or Bean/Rice Amylase Mash:

-   -   a. The beans and lentils require longer dough-in, preparation        and cooking times than rice or wheat in order to get the beans        to soften sufficiently to allow for optimum starch to sugar        conversion. The following process was the same for the beans as        for the lentils—each processed separately in different batches.    -   b. Heat the water to 145°-155° F. prior to adding the fractured        hydrolyzed beans or lentils. The volume of water should be        0.75-1.5 quarts of water per 1 pound of dry legumes depending on        the variety and desired thickness of the mash. In an exemplary        embodiment, 155° F. was selected and a water to dry bean ratio        of 1 quart of water per 1 dry pound of dry lentils and 1 pound        of dry white beans. The objective is to have a mash with a        consistency similar to a thin oatmeal cooked cereal.    -   c. Dough-In phase: Heat the water to 155° F. then add the beans        or lentils (in separate batches) and mix thoroughly. Introducing        the cooler legumes will reduce the entire mash temperature to        approximately 145° F. This stage can take 45-90 minutes        maintaining a temperature of 145°-155° F. during this phase.    -   d. This actual time for this stage can vary considerably        depending on the size and nature of the beans or legumes. The        goal is to soften the legumes and break them down to allow for a        complete exposure of the starches within the water & mash. A        finer grind for the bean or using the meat grinder to shear the        legumes will help in this. Other variations of this proof of        concept may be readily determined by those skilled in the art.    -   e. At all stages of heating, it is critical to ensure that no        scorching occurs to the mash. This may darken the color and ruin        the aroma and flavor of the product.

f. The β-Amylase phase, α-Amylase phase and the Denaturing the Amylase &Pasteurizing phase (Process 1, Step 6) of the process is the same asVersion A and Version B.

Step 7—Separation of Liquid (Inventive Sweetened Liquid) from Solids(flour)

-   -   This process is the same as (Process 1, Step 7) Version A and        Version B. In the exemplary embodiment disclosed herein, only        non-rinsed bean and non-rinsed lentil solids were used to        produce a white bean flour and a lentil flour. However, it is        possible to make both a rinsed and non-rinsed version—similar to        Version A and Version B of the wheat.

Step 8—Preparing the Liquid—Bean-Based & Lentil-Based InventiveSweetened Liquid

This process is the same as Version A and Version B except to note that:

-   -   a. The inventive sweetened liquid derived from the Great        Northern White bean has a white milky syrup consistency, while        the inventive sweetened liquid derived from the lentils had a        darker green/brown milky syrup consistency. The White Bean        inventive sweetened liquid has virtually no odor and the Lentil        inventive sweetened liquid has a more pronounced aroma similar        to a mild lentil soup.        Step 9—Preparing the Inventive Flour from Bean and Lentil

This process is the same as Version A and Version B with the followingobservations:

-   -   a. Inventive flour from White Bean and Lentil are anticipated to        be high in protein and fiber, with additional residual        carbohydrates (maltose), and micro-nutrients. As noted above,        neither the beans nor lentils were subjected to a final water        rinse—similar to Version A (Wheat). Both types had a very mild        but pleasant taste and aroma. The lentil solids were more        pronounced than the white bean, which was virtually odor and        taste-free. It is anticipated that the bean and lentil-based        inventive flour will have a number of beneficial applications as        a partial displacement for wheat flour. By using malted        rice-based amylase, the potential for producing a complete        protein and ultra-high nutrition flour is very good.

Process 5 (See FIG. 8) Inventive Flour Process Using Root Vegetables:Carrots & Russet Burbank Potatoes

-   -   The inventive flour process has also been applied to root        vegetable/tuber substrates to demonstrate the validity and        applicability of this process on these non-germinating foods        (Carrots and Russet Burbank Potatoes). We conclude that this        process can be applied (with substrate-specific variations) to        any variety of root vegetable or tuber, thereby producing        another unique and hereto undiscovered products—both solid and        liquid.    -   FIG. 8 illustrates a process applied in separate batches; one        batch being carrots and the other batch being Russet Burbank        Potatoes.

Step 1—Cleaning and Preparing the Carrots and Russet Potatoes

Step 1 is the same as Process 1 except for the following:

-   -   a. Optional peeling of the substrate. In an exemplary        embodiment, the carrots were not peeled and the potatoes were        peeled.    -   b. Unlike grains, seeds and legumes (e.g., Process 1, Step 2),        there is no pre-soaking and germination phase when applying the        inventive flour process to root vegetables and tubers.

Step 2—Preparing the Malted Barley (or Malted Rice) Amylase

-   -   a. In an exemplary embodiment, malted barley was used as the        amylase source although it is conceivable to use a non-wheat        amylase, such as malted rice or other products.    -   b. Utilize clean, No. 1 or highest premium malted barley from a        reputable supplier. This must be brewer's grade malted barley.    -   c. Mill the malted barley into the consistency of “bread-grade”        flour. This will provide the β- and α-amylase for the        saccharification process for starch to sugar conversion.    -   d. The ideal ratio of malted barley is 8-10% barley to 92-90%        root vegetables and tubers as measured on a dry volume basis,        i.e., at the starting weight of the root vegetables and        tubers—in this case carrots and potatoes. For example, if 10        pounds of potatoes are prepared, then add 1 lb. of milled,        malted barley. Malted wheat or rice may be used as amylase        sources as described previously. Those skilled in the art will        appreciate that different quantities of amylase sources and        conditions can be used to optimize the amylase hydrolysis of the        starches.    -   As discussed above with respect to the previous processes, the        amylase preparation (Step 2 in FIG. 8) can occur at any time        prior to the introduction of the amylase in Step 4 of FIG. 8.

Step 3—Slicing or Grating the Carrots and Potatoes

-   -   a. Clean the root vegetables and tubers, in this case carrots        and potatoes, as described above.    -   b. Whether or not the root vegetables or tubers are peeled        depends on the specific type and variety.    -   c. The carrots and potatoes are sliced very thin or grated to        the consistency of hash browns. In an exemplary embodiment, both        carrots and potatoes were sliced very thin using a food        processor. The thickness was similar to kettle potato chips.

Step 4—Cooking the Carrots/Barley Amylase and Russet Potatoes/BarleyAmylase Mash:

-   -   a. This initial cooking temperature will vary depending on the        type and variety of root vegetable or tuber. This is based on        the native amylase that may be present depending on the type of        root vegetable or tuber used. For example, sweet potatoes        contain a substantial amount of natural β-amylase which can be        activated in the preparation of the tuber. As such, the        preparation temperature of the water, prior to adding the        amylase, will be lower (135°-145° F.) so as not to denature the        native β-amylase. However, the tuber fibers will need to be        broken down such that a much finer grind is necessary given the        lower water temperature used in the “dough-in” or pre-amylase        phase.    -   b. In an exemplary embodiment, no native amylase has been        determined for carrots and potatoes, so a high temperature        initial phase is used to break down the root fibers in        preparation for the starch to sugar conversion. Heat the water        to a simmer (200°-205° F.). The actual temperature will vary        with elevation. The volume of water should be 0.5-0.75 quarts of        water per 1 pound of root vegetables and tubers, depending on        the variety and desired thickness of the mash. In an exemplary        embodiment, simmering boil was selected and a water to substrate        ratio of 0.5 quarts of water per 1 pound of carrots or 1 pound        of potatoes was used. The objective is to have a thick mash        similar to a thin oatmeal cooked cereal.    -   c. Dough-In phase: Heat the water to a low simmer of        approximately 200°-205° F. then add the sliced potatoes or        sliced carrots (in separate batches) and mix thoroughly.        Continue a low simmer for approximately 10-30 minutes or until        the root vegetables soften but are not completely mush.    -   d. This actual time for this stage can vary considerably        depending on how the root vegetables or tubers are prepared,        i.e., the size and thickness of the pieces as well as the        variety. For example, the carrots took twice as long at this        phase to soften as did the potatoes. As this process is applied        to root vegetables is a proof of concept, there will be        additional refinements.    -   e. Once the desired consistency is achieved, cease any heating        and let the water and substrate cool to 134°-140° F. in        preparation for the introduction of the amylase. Since the        cool-down phase can take some time, the softened substrate will        continue to break down as the water cools.    -   f. At all stages of heating it is critical to ensure that no        scorching occurs to the mash. This may darken the color and ruin        the aroma and flavor of the product.    -   g. The δ-Amylase phase, α-Amylase phase, Denaturing the Amylase        & Pasteurizing phase and the Separation of Liquid (inventive        sweetened liquid) from the Solid (flour) are the same as        previously described for Version A and Version B.        Step 5—Separation of Liquid from Solids    -   Step 5 is the same as previously described in Process 1, Step 7.

Step 6—Preparing the Liquid

-   -   Step 6 is the same as previously described in Process 1, Step 8.

In this proof of concept study, the inventive sweetened liquid derivedfrom the russet potato substrate has a cloudy, milky syrup consistency,while the inventive sweetened liquid derived from carrot substrate has adarker rust color and is a syrup-like consistency. The Potato-basedinventive sweetened liquid is slightly sweet with a pleasant aroma. TheCarrot-based inventive sweetened liquid has a pleasant sweet carrotaroma similar to sweet cooked carrots.

Step 7—Preparing the Inventive Flour from Carrot and Potato

-   -   a. inventive flour from Carrot and Potato are anticipated to be        high in fiber and protein, with additional residual        carbohydrates (maltose) and micro-nutrients. In the exemplary        embodiment disclosed herein, neither the carrot nor potato mash        were subjected to a final water rinse—similar to Version B        wheat-based flour. Both varieties of flour are anticipated to be        reduced in carbohydrates/calories, with elevated protein and        fiber. Both types had a very mild but pleasant taste and aroma.        The carrot flour was more pronounced with a sweet carrot flavor.    -   In summary, a unique process is described to reduce carbohydrate        in grains (wheat and rice), legumes (beans and lentils) and root        vegetables/tubers (carrot and potatoes) that results is a        relative increase in protein, fiber and other nutrients in the        solid phase. The liquid phase is high in carbohydrate, soluble        fiber and protein. The resulting solid phase is used to make        baking flour while the liquid phase is turned into the inventive        sweetened liquid or other products (e.g., sweetener) after        dehydration.    -   Although the processes described herein describes the use of        natural amylase sources, such as malted barley, malted rice, and        the like, any of the processes described above may be        implemented using a synthetic amylase in place of the natural        sources. Indeed, those skilled in the art will appreciate that a        glycolytic enzyme could be used as the source of enzymes to        covert starch to their constituent sugars in any of the        processes described above.    -   The foregoing described embodiments depict different components        contained within, or connected with, different other components.        It is to be understood that such depicted processes and end        products are merely exemplary, and that in fact many other        substrates, processes, and end-products can be implemented which        achieve the same functionality. In a conceptual sense, any        arrangement of steps to achieve the same functionality is        effectively “associated” such that the desired functionality is        achieved. Hence, any two processes herein combined to achieve a        particular functionality can be seen as “associated with” each        other such that the desired functionality is achieved,        irrespective of starting substrates or intermediate components.    -   While particular embodiments of the present invention have been        shown and described, it will be obvious to those skilled in the        art that, based upon the teachings herein, changes and        modifications may be made without departing from this invention        and its broader aspects and, therefore, the appended claims are        to encompass within their scope all such changes and        modifications as are within the true spirit and scope of this        invention. Furthermore, it is to be understood that the        invention is solely defined by the appended claims. It will be        understood by those within the art that, in general, terms used        herein, and especially in the appended claims (e.g., bodies of        the appended claims) are generally intended as “open” terms        (e.g., the term “including” should be interpreted as “including        but not limited to,” the term “having” should be interpreted as        “having at least,” the term “includes” should be interpreted as        “includes but is not limited to,” etc.). It will be further        understood by those within the art that if a specific number of        an introduced claim recitation is intended, such an intent will        be explicitly recited in the claim, and in the absence of such        recitation no such intent is present. For example, as an aid to        understanding, the following appended claims may contain usage        of the introductory phrases “at least one” and “one or more” to        introduce claim recitations. However, the use of such phrases        should not be construed to imply that the introduction of a        claim recitation by the indefinite articles “a” or “an” limits        any particular claim containing such introduced claim recitation        to inventions containing only one such recitation, even when the        same claim includes the introductory phrases “one or more” or        “at least one” and indefinite articles such as “a” or “an”        (e.g., “a” and/or “an” should typically be interpreted to mean        “at least one” or “one or more”); the same holds true for the        use of definite articles used to introduce claim recitations. In        addition, even if a specific number of an introduced claim        recitation is explicitly recited, those skilled in the art will        recognize that such recitation should typically be interpreted        to mean at least the recited number (e.g., the bare recitation        of “two recitations,” without other modifiers, typically means        at least two recitations, or two or more recitations).    -   Accordingly, the invention is not limited except as by the        appended claims.

REFERENCES

-   1. Medical News Today: 35/96 (36%) of the most read (popular) health    news stories for 2017 were related to nutrition and diet.-   2. Anderson J W, et al. Health benefits of dietary fiber. Nutrition    Reviews. 2009; 67:188.-   3. Dietary, functional and total fiber. Institute of Medicine.    http://www.nap.edu/openbook.php?record_id=10490&page=339. Accessed    Aug. 30, 2015.-   4. Colditz G A. Healthy diet in adults.    http://www.uptodate.com/home. Accessed Aug. 30, 2015.-   5. Position of the American Dietetic Association: Health    implications of dietary fiber. Journal of the American Dietetic    Association. 2008; 108:1716.-   6. Whole grains and fiber. American Heart Association.    http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp.    Accessed Aug. 30, 2015.-   7. Duyff R L. Carbs: Sugar, starches, fiber. In: American Dietetic    Association Complete Food and Nutrition Guide. 4th ed. Hoboken,    N.J.: John Wiley & Sons; 2012.-   8. Rasco, B. A., Downey, S. E. and Dong, F. M. 1987. Consumer    acceptability of baked goods containing distillers' dried grains    with solubles from soft white winter wheat Cereal Chemistry.    64:139-143.-   9. San Buenaventura, M. L., Dong, F. M. and Rasco, B. A. 1987. The    total dietary fiber content of distillers' dried grains with    solubles. Cereal Chemistry. 64:135.-   10. Rasco, B. A., Hashisaka, A. E., Dong, F. M. and    Einstein, M. A. 1989. Sensory evaluation of baked goods    incorporating different levels of distillers' dried grains with    solubles from white wheat. J. Food Science. 54(2):337-342.-   11. Rasco, B. A., Gazzaz, S. S. and Dong, F. M. 1990. Iron, calcium,    zinc and phytic acid content of yeast-raised breads containing    distillers' dried grains and other fiber ingredients. J. Food    Composition and Analysis. 3:88-95.-   12. Rasco, B. A., Rubenthaler, G., Borhan, M. and Dong, F. M. 1990.    Baking properties of breads and cookies incorporating distillers' or    brewer's grains from wheat or barley. J. Food Science.    55(2):424-429.-   13. Maga, J. A., and K. E. van Everen. 1989. Chemical and sensory    properties of whole wheat pasta products supplemented with    wheat-derived dried distillers grain (DDG). Journal of Food    Processing & Preservation. 13(1): 71-78.-   14. Rasco; Barbara A., McBurney; William J. Human food product    produced from dried distillers' spent cereal grains and solubles    U.S. Pat. No. 4,828,846 May 9, 1989

The invention claimed is:
 1. A process for converting a starchcontaining substrate grain or legume kernels to a high protein, highfiber, low carbohydrate compound comprising: incubating thestarch-containing substrate in water suspension at a first temperaturefor a first period of time to promote the initial phase of germination;following the first period of time, flushing the water used in the watersuspension and maintaining hydration of the starch-containing substrateat a second temperature for a second period of time such that an averagelength of acrospires does not exceed a length of the kernel; followingthe second period of time, milling the partially germinated substrate tofracture grain hulls so as to release the starch for saccharification;heating a mixture of water and the milled substrate at a thirdtemperature for a third period of time; during the third period of time,incrementally adding an amylase enzyme to the mixture to therebyinitiate β-amylase digestion of the starch to sugars and initialsaccharification of the starch in the mixture; following the thirdperiod of time, heating the mixture to a fourth temperature for a fourthperiod of time, the fourth temperature being greater than the thirdtemperature, to thereby initiate α-amylase digestion of the starch tosugars and further saccharification of the starch in the mixture;following the fourth period of time, heating the mixture to a fifthtemperature for a fifth period of time, the fifth temperature beinggreater than the fourth temperature, to thereby denature the β-amylaseand α-amylase enzymes and terminate any further saccharification of thestarch in the mixture; separating the mixture into a liquid portion anda solid portion; and drying the solid portion to a desired degree ofwater content to thereby produce the high protein, high fiber, lowcarbohydrate compound.
 2. The process of claim 1, further comprisingforming the dried high protein, high fiber, low carbohydrate compoundinto a cereal product.
 3. The process of claim 1, further comprisingmilling the dried high protein, high fiber, low carbohydrate compoundinto a flour.
 4. The process of claim 1, further comprising: prior todrying the solid portion, rinsing the solid portion to remove additionalresidual sugar; and milling the rinsed and dried high protein, highfiber, low carbohydrate compound into a flour.
 5. The process of claim1, further comprising filtering the liquid portion to remove anyparticulate material and thereby form a sweetened liquid that is high insugar, and includes moderate levels of protein and fiber.
 6. The processof claim 5 wherein the sweetened liquid is used as an ingredient inenergy drinks, smoothies, nutrition bars, and protein bars.
 7. Theprocess of claim 5, further comprising removing a portion of the waterin the inventive sweetened liquid to provide a concentrated sweetener.8. The process of claim 5, further comprising removing a sufficientportion of the water in the inventive sweetened liquid to produce acrystalline form from the liquid portion.
 9. The process of claim 1,further comprising: prior to milling, drying the partially germinatedsubstrate to suspend any further germination and place the substrate ina dormant condition; and the milling comprising dry-milling of the driedpartially germinated substrate.
 10. The process of claim 9, furthercomprising, prior to milling, storing the dormant partially germinatedsubstrate in storage containers for subsequent use.
 11. The process ofclaim 9, further comprising: prior to the third period of time,re-hydrating the dry-milled substrate by heating a mixture of water andthe dry-milled substrate at a sixth temperature for a sixth period oftime to prepare the mixture for saccharification, the mixture of waterand the dry-milled substrate being the mixture used during the thirdperiod of time.
 12. The process of claim 1 wherein the amylase enzyme isa synthetic amylase.
 13. The process of claim 1 wherein the amylaseenzyme is provided by a germinated or malted grain and seed-basedproduct.
 14. The process of claim 1 wherein the amylase enzyme is amalted barley comprising 5% to 50%, by dry weight, of a weight of thesubstrate prior to the first period of time.
 15. The process of claim 1wherein heating the mixture to the fifth temperature for the fifthperiod of time reduces bacterial presence in the mixture.
 16. A processfor converting a starch containing substrate to a high protein, highfiber, low carbohydrate compound comprising: incubating thestarch-containing substrate in water suspension at a first temperaturefor a first period of time to promote the initial phase of germination;following the first period of time, flushing the water used in the watersuspension and maintaining hydration of the starch-containing substrateat a second temperature for a second period of time such that an averagelength of acrospires does not exceed a length of the kernel; followingthe second period of time, milling the partially germinated substrate tofracture grain hulls so as to release the starch for saccharification;heating a mixture of water and the milled substrate at a thirdtemperature for a third period of time; during the third period of time,incrementally adding an amylase enzyme to the mixture to therebyinitiate β-amylase digestion of the starch to sugars and initialsaccharification of the starch in the mixture; following the thirdperiod of time, heating the mixture to a fourth temperature for a fourthperiod of time, the fourth temperature being greater than the thirdtemperature, to thereby initiate α-amylase digestion of the starch tosugars and further saccharification of the starch in the mixture;following the fourth period of time, heating the mixture to a fifthtemperature for a fifth period of time, the fifth temperature beinggreater than the fourth temperature, to thereby denature the β-amylaseand α-amylase enzymes and terminate any further saccharification of thestarch in the mixture; separating the mixture into a liquid portion anda solid portion; and drying the solid portion to a desired degree ofwater content to thereby produce the high protein, high fiber, lowcarbohydrate compound.
 17. The process of claim 16 wherein the starchcontaining substrate is a grain or legume, the process furthercomprising milling the dried high protein, high fiber, low carbohydratecompound into a flour.
 18. The process of claim 16 wherein the starchcontaining substrate is a grain or legume, the process furthercomprising: prior to drying the solid portion, rinsing the solid portionto remove additional residual sugar; and milling the rinsed and driedhigh protein, high fiber, low carbohydrate compound into a flour. 19.The process of claim 16 wherein the starch containing substrate is agrain or legume and wherein maintaining hydration of thestarch-containing substrate at a second temperature for a second periodof time is extended to permit full sprouting/malting of kernels
 20. Theprocess of claim 16 wherein the starch containing substrate is a riceproduct and the amylase enzyme is provided by a malted barley or amalted rice.
 21. The process of claim 16 wherein the starch containingsubstrate is a bean or legume product, the process further comprisingpre-heating the mixture for the third period of time is extended untilthe mixture is softened.
 22. The process of claim 21 wherein the amylaseenzyme is provided by a malted barley or a malted rice.
 23. The processof claim 16 wherein the starch containing substrate is a root vegetableor tuber product, and the process for the first period of time and thesecond period of time are omitted and the starch containing substrate issliced, diced, ground or pulverized prior to heating the mixture tothereby increase exposure to the amylase enzymes, wherein milling thesubstrate comprises milling an ungerminated substrate, and heating themixture for the third period of time comprises pre-cooking to soften themixture.
 24. The process of claim 23, further comprising peeling theroot vegetable or tuber product prior to slicing, dicing, grinding orpulverizing starch containing substrate.
 25. The process of claim 16wherein the starch containing substrate is one or more grains selectedfrom a group of grains comprising wheat, barley, rye, oats, buckwheat,rice, wild rice, couscous, corn, sorghum, amaranth, tritcale, flax,teff, millet, kasha, quinoa, and kernza.
 26. The process of claim 16wherein the starch containing substrate is one or more legumes selectedfrom a group of legumes comprising beans, lentils, peas, peanuts, andlupins.
 27. The process of claim 16 wherein the starch containingsubstrate is one or more tubers or root vegetables selected from a groupof tubers or root vegetables comprising beets, carrots, taro, yams,sweet potatoes, turnips, and rutabagas.
 28. The process of claim 16,further comprising filtering the liquid portion to remove anyparticulate material and thereby form a sweetened liquid that is high insugar, and includes moderate levels of protein and fiber.
 29. Theprocess of claim 28 wherein the sweetened liquid is used as aningredient in energy drinks, smoothies, nutrition bars, and proteinbars.
 30. The process of claim 28, further comprising removing a portionof the water in the inventive sweetened liquid to provide a concentratedsweetener.
 31. The process of claim 28, further comprising removing asufficient portion of the water in the inventive sweetened liquid toproduce a crystalline form from the liquid portion.
 32. A process forconverting a starch containing substrate grain, seed, legume or beankernel to a high protein, high fiber, low-starch/carbohydrate compoundcomprising: incubating the starch-containing substrate in watersuspension at a first temperature for a first period of time to promotethe initial phase of germination; following the first period of time,flushing the water used in the water suspension and maintaininghydration of the starch-containing substrate at a second temperature fora second period of time such that an average length of acrospires doesnot exceed a length of the kernel; following the second period of time,milling the partially germinated substrate to fracture grain hulls so asto release the starch for saccharification; heating a mixture of waterand the milled substrate at a third temperature for a third period oftime; during the third period of time, incrementally adding a glycolyticenzyme to the mixture to thereby initiate enzymatic digestion of thestarch to sugars and initial saccharification of the starch in themixture; following the third period of time, heating the mixture to afourth temperature for a fourth period of time, the fourth temperaturebeing greater than the third temperature, to thereby denature theglycolytic enzyme and terminate any further saccharification of thestarch in the mixture; separating the mixture into a liquid portion anda solid portion; and drying the solid portion to a desired degree ofwater content to thereby produce the high protein, high fiber, lowcarbohydrate compound.
 33. The process in embodiment 32 wherein theglycolytic enzyme is implemented as an amylase from barley, wheat, othernaturally occurring food sources or a synthetic glycolytic enzyme isused to degrade starch and other simple and/or complex carbohydrateswithin the substrate to concentrate the natural fiber and proteins,while reducing the starch and sugar content of the substrate to therebycreate a high-fiber, low carbohydrate solid product.